Roasting Ears With Spicy Butter Recipes
OVEN-ROASTED SPICED CARROTS
I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.
Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CORN ON THE GRILL
Garlic lover's dream. Sweet and spicy, these ears of corn will keep you coming back to the grill for more.
Provided by Chef Howe
Categories Side Dish Vegetables Corn
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Heat the garlic and butter in a small saucepan over low heat for 5 minutes to infuse the butter with the flavor of garlic. Do not let the butter simmer. Stir together the sugar, salt, black pepper, and cumin in a small dish. Stir into the butter mixture along with the lime juice and hot sauce until evenly blended. Brush the ears of corn generously with the garlic butter; reserve remaining butter.
- Cook the corn on the preheated grill, rotating occasionally until the corn is hot and tender, 10 to 15 minutes. Brush the corn with the remaining butter as the corn cooks.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 21.1 g, Cholesterol 40.7 mg, Fat 16.5 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 9.9 g, Sodium 634.5 mg, Sugar 5.2 g
ROASTED EARS OF CORN WITH BASIL CHIVE BUTTER
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 48m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to high.
- Place ears of corn on the grill. Grill for around 2 minutes on each side. When slightly browned, remove from heat and roll in basil chive butter. Sprinkle with grey salt.
- Puree the basil, ascorbic acid, salt and pepper, and butter in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Puree until smooth and well blended. Taste and add more salt if desired.
- Refrigerate until firm enough to shape into a log.
ROASTING EARS WITH SPICY BUTTER
Number Of Ingredients 6
Steps:
- Soak ears of corn in water for several hours. Peel back husks and remove corn silk. Wrap husks back around ears and place on a hot grill. Grill for one hour, turning occasionally and letting outer husks blacken. Use hot pads to remove corn from grill. Blend butter with chili powder and jalapeño. To serve, peel back husks and brush with butter; add salt and pepper to taste. Tip: Another tasty way to serve sweet corn...blend 1/2 cup softened butter with one teaspoon fresh marjoram. Brush over 6 ears corn, pat husks back into place and grill as directed.
Nutrition Facts : Nutritional Facts Serves
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- Preheat the oven to 350 degrees. Once the oven is warm, place the corn directly on the oven rack and bake for 35 minutes.
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